Grow Wild x Willy’s Vegan GF Pancakes

Who knew that adding apple cider vinegar to your pancake mix could make such fluffy, vegan friendly pancakes?! Willy’s Apple Cider Vinegar is raw and unpasteurised, with a 300 year old LIVE mother culture in every bottle. Apple cider vinegar, like açaí, is rich in antioxidants, and can help boost immunity. So why not go ahead and get flipping!

Makes a stack of 10 pancakes.

For the pancakes

• 150g gluten free flour

• 250ml milk

• 1 tbsp Willy’s apple cider vinegar

• 2 tsp baking powder

• 1/4 tsp baking soda

• 1 tsp vanilla essence

• pinch of salt

1. Whisk the flour, baking powder, baking soda, vanilla extract and a pinch of salt in a bowl using a balloon whisk until mixed. Slowly pour in the milk and apple cider vinegar until you get a smooth, thick batter.

2. Heat a little of the oil in a non-stick frying pan over a medium-low heat, and add 2 tbsp batter into the pan at a time to make small, round pancakes. Cook for 3-4 mins until the edges are set, and bubbles are appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until golden on both sides and cooked through. Keep warm in a low oven while you cook the remaining pancakes.

For the açai ice cream:

• 2 packs of Grow Wild frozen açaí puree (chopped into chunks)

• 1 banana (chopped and frozen)

• 60ml oat milk

• Squeeze of agave syrup

1. Blend the banana, oat milk and agave into a smooth paste

2. Add the açaí chunks and blend until an ice cream consistency is reached, you may need to stop and scrape down the sides of the blender, or add more oat milk

3. Serve the pancakes stacked with a dollop of açaí ice cream, a drizzle of almond butter and fresh fruit

We would love to see your açai creations! Snap them and tag us on Instagram @growildacai